Creamy Poblano, Roasted Corn and Avocado Soup

As with all of our recipes, use this as a guide and feel free to give it your own personal touch.


  • ½ Bottle of Bongo Sauce
  • One 14 ounce can reduced sodium chicken broth
  • One large avocado
  • ¼ cup of heavy cream
  • One can of sweet corn or one freshly roasted ear of corn, stripped.
  • Seasonings
  • Lime wedges


  • Combine one can of chicken broth with ½ bottle of Bongo Sauce in a blender and blend until smooth, about 20 seconds.
  • Add half of the avocado and blend for a few more seconds until creamy and smooth.
  • Pour the blended mixture into a pot and stir in ¼ cup heavy cream
  • Add seasonings to taste and stir – use whatever seasonings you wish. We like a ¼ tsp cumin, pinch of garlic powder and ¼ tsp green chile powder.
  • Heat the soup until just before it reaches a boil and then simmer on low for a few minutes, stirring occasionally.
  • Add the desired amount of sweet corn to the soup. This adds some texture to the soup and balances the light spiciness of the soup nicely.
  • Serve in a shallow bowl and top with the remaining chunks or slices of avocado. Dust the soup with a little cayenne pepper or New Mexico red chile powder for a finishing touch of spice and color.
  • Finish the dish with a few squirts of fresh lime juice, if desired.